Easy chili taco filling

This versatile chicken chili is perfect for a fast weeknight dinner, plus the leftovers do triple duty in burritos, soup or salad.
Easy chili taco filling in a white bowl with a spoon
5 servings/ 25 min

Prep 10 min / Cook 15 min

What’s even tastier than this quick and versatile chicken chili? The burrito, salad and soup you make with the leftovers.

  • 1 lb (454 g) ground chicken
  • 1 red or green bell pepper, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 tbsp (15 mL) chili powder
  • 2 tsp (10 mL) dried oregano leaves
    1 tsp (5 mL) ground cumin
  • 1/4 cup (50 mL) tomato paste
  • 1 cup (250 mL) no salt added chicken broth
  • 1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed
  1. In a large deep nonstick skillet, cook chicken, peppers, onion, garlic, jalapeno, chili powder, oregano and cumin for about 10 minutes or until chicken is no longer pink and vegetables are tender.
  2. Stir in broth and tomato paste; bring to a gentle simmer. Stir in chickpeas and cook for 5 minutes.
  3. You can enjoy it as is or cool and refrigerate or freeze. Use the leftovers as taco filling in:

    Burrito: Spread 1 cup (250 mL) of the chili in centre of large whole wheat tortilla; sprinkle with 2 tbsp (30 mL) light cheddar cheese. Fold in sides and roll up. Enjoy as is or brown on both sides in a nonstick skillet or grill pan

    Taco salad: Pack 2 cups (500 mL) chopped romaine in one container and 1 cup (250 mL) of the chili in another. Heat chili in a microwave and sprinkle over lettuce to enjoy.

    Soup: Use 2 cups (500 mL) of chili and heat up in a saucepan with 1 cup (250 mL) no salt added chicken broth.
Nutritional info per serving (1 cup/250 ml)
  • Calories 259
  • Protein 23 g
  • Total Fat 10 g
    Saturated Fat 2 g
    Cholesterol 77 mg
  • Carbohydrates 23 g
    Fibre 7 g
    Total sugars 7 g
    Added sugars 0 g
  • Sodium 109 mg
  • Potassium 783 mg